Thursday, August 21, 2014

Spyderco Sharpmaker -- Is it really that easy?

2 comments:

No, it's not. these days I use a regular flat stone to get the initial edge bevels ground, then switch to a crock stick (the Spyderco is a variation on the crock stick) to hone the bevel to razor sharpness.

I'm not a fan of thick blades, They are far more difficult to sharpen than a thin blade. Only time you really need a thick blade is when chopping or stabbing, for regular slicing of meat a thin blade is always best.

One thing I may look into is the strop sharpening system that Bark River Knives sells: